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Friday, August 12, 2016

Milo Dessert

Have you ever heard of Milo? If not, then it's probably because you haven't lived in Latin America, Australia or even Asia, where it's extremely popular. Milo is a chocolate flavored powder that is usually mixed with milk to make an incredibly chocolate drink. Kind of similar to Nesquick but... not really. This powder drink is so popular in Colombia that it's also used for making today's recipe, Milo dessert or postre de Milo.

Postre de Milo is one of the easiest desserts you will make because you don't need an oven to make it, just place it in the refrigerator so it can set and you're pretty much done. And there are two reasons why people living outside of Colombia don't tend to make it. For one, they can't get find Milo where they're live, like me, where I have seen it every once in a while in the Latin grocery stores where I live, but it's rare find, so that's why I usually end up asking my mom to bring me a small container from Colombia.

And the other reason is because most recipes say that it needs to be made with Ducales, which are baked, buttery crackers, also, very popular in Colombia. Having said that, I'm more than convinced that, just like refajo, this is another genius marketing ploy to get people to buy Ducales in order to make this dessert. But the truth is, you can make it with any neutral flavored buttery cracker you can find, like Ritz, Club or even the buttercrisps that are served on cheese party platters. You can also use tea biscuits, and even though they're not buttery, they work really well in this dessert.

1. In a medium pot, heat the condensed milk and heavy cream on medium heat. Stir until they're well blended.2. In the meantime, mix the whole milk with the cornstarch in a small bowl and add it to the pot. Mix well and simmer for a few minutes until it comes to a boil. Remove from the stove once the mixture has thickened.3. Place a layer of crackers at the bottom of the baking dish. Then, pour one layer of the milk mixture over the crackers, followed by a layer of Milo. The amount of Milo sprinkled on top of the mixture depends on each person's taste. Continue with this process until you run out of the milk mixture, making sure you finish with a layer of Milo.4. Cover the dessert with plastic wrap and refrigerate it overnight so the milk can set before serving.**Note:The size of the baking dish is not important, just keep in mind that the smaller the baking dish, the more layers you will end up with. If using a large baking dish, the dessert will be a lot thinner. You can also use individual ramekins.

2 comments:

Hi - I just tried this recipe last night and noticed the milk mixture was thicker than I expected. Later, I noticed your Spanish recipe is different than the English version, asking for 2 cups of heavy cream not 1 cup like the English one. Just wanted to let you know.